Waitrose and Partners
Fried romano peppers & chickpeas with eggs & aioli

Fried romano peppers & chickpeas with eggs & aioli

A vaguely Spanish inspiration is behind this hearty brunch or supper dish by Lucas Hollweg. Chickpeas add heft to the sweet softness of the peppers, while the yolk from the fried egg spills out on top as a delightful puddle of gold. The punchy aioli is part of the flavour – stir it in as you go. 

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Gluten free
  • Serves4
  • CourseBrunch
  • Prepare15 mins
  • Cook1 hr 5 mins
  • Total time1 hr 20 mins
  • Pluscooling


  • 4 Romano peppers, halved lengthways and deseeded
  • 8 tbsp extra virgin olive oil
  • 2 x 400g can chickpeas, liquid from one tin reserved, rinsed and drained
  • 3 red onions, sliced
  • 4 sprig/s thyme, leaves picked
  • 5 clove/s garlic, finely chopped
  • 4 tbsp Roasted Red Pepper & Paprika Pesto (or other red pesto)
  • 1 tbsp white wine vinegar
  • ½ x 25g pack flat leaf parsley, roughly chopped
  • 4 British Blacktail Medium Free Range Eggs


  • 8 tbsp mayonnaise
  • 2 clove/s garlic, crushed
  • 1 tsp white wine vinegar


  1. Heat the oven to 200ºC, gas mark 6. Put the halved peppers in a roasting tin, toss with 3 tbsp oil and season. Roast for 25-30 minutes until blistered and soft. Remove the peppers and put in a bowl, cover and leave to steam for a few minutes. Once cool enough to handle, peel the peppers and tear them into strips. Meanwhile, pour one can of chickpea water into the hot roasting tin, stirring and scraping to catch the caramelised juices.

  2. While the peppers are cooking, make the aioli by mixing the mayonnaise, garlic and vinegar. Season and set aside. Heat another 3 tbsp oil in a large frying pan. Add the onions, thyme and a good pinch of salt. Cook for 10-12 minutes over a medium heat until soft, then add the garlic and cook for 2 minutes more. Stir in the drained chickpeas, peppers, pesto, white wine vinegar and the chickpea water from the roasting tin. Bubble for about 15 minutes to thicken. Season and stir through most of the parsley.

  3. Heat the remaining 2 tbsp oil in a non-stick frying pan. Fry the eggs, until the whites start to crisp at the edges, spooning oil over the yolks until they are cooked but still a little runny. Divide the chickpea mixture between plates. Top with an egg (add a pinch of salt, if liked), then scatter with the remaining parsley. Serve with a blob of aioli to one side.


Typical values per serving when made using specific products in recipe


3,240kJ/ 781kcals



Saturated Fat












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